FIELD: baking industry. SUBSTANCE: bakery oven has dead-end baking chamber and precombustion chamber for hydrothermal processing of doughs, conveyor mounted in said chambers and driven by means of shafts equipped with sprockets. Additional shaft with sprocket is positioned on conveyor in precombustion chamber and at leading end of baking chamber. Air-vapor hood made in the form of semi-cylinder is positioned in precombustion chamber, and vapor pipeline is introduced into air-vapor hood. Precombustion chamber is equipped with channel for discharging air-vapor medium immediately into ambient atmosphere. Additional shafts adapted for moving of dough cradles and shaped shield mounted in precombustion chamber prevent withdrawal of heat through setting window. EFFECT: reduced consumption of fuel for manufacture of ready products, improved working conditions for maintenance personnel and wider range of bakery products. 2 cl, 3 dwg
Title | Year | Author | Number |
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BREAD-BAKING OVEN | 0 |
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SU1110432A1 |
0 |
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SU117802A1 | |
0 |
|
SU130007A1 | |
DEAD-END OVEN FOR BAKING GEORGIAN BREAD | 1992 |
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RU2039434C1 |
METHOD OF PREPARING BAKERY PRODUCTS | 2001 |
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SU124886A1 | |
BREAD-BAKING OVEN | 0 |
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SU1384302A1 |
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SU612672A1 |
BAKERY OVEN | 2000 |
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RU2162636C1 |
Authors
Dates
2003-02-10—Published
2000-07-18—Filed